Ingredients:

  • 1 cup (125g) unsalted butter, softened
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 tsp (1.5g) salt
  • 4 cups (570g) fresh blueberries
  • 1/3 cup (67g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, cream together the softened butter and 1/2 cup granulated sugar until smooth. Stir in the flour and salt until a soft dough forms.
  3. Reserve 1 cup (125g) of the dough for the topping. Press the remaining dough firmly and evenly into the bottom of the prepared pan.
  4. Bake the base for 12–15 minutes until it is just set and pale gold.
  5. In a medium bowl, combine the blueberries, 1/3 cup granulated sugar, cornstarch, lemon juice, vanilla, and cinnamon. Toss gently with a spatula until every berry is coated.
  6. Pour the blueberry filling over the warm, pre-baked crust, spreading it evenly to the edges.
  7. Take the reserved dough and squeeze it into small clumps, sprinkling them evenly over the blueberry filling to create a crumble topping.
  8. Bake for the remaining 45 minutes or until the topping is golden brown and the filling is bubbling.